Southern Sweet Potato Pie

8 slices servings Prep: 20 m Cook: 50 m Total: 1 h 10 m Intermediate
5.0/5 (1)
Southern Sweet Potato Pie
One of the more popular classic Southern pies baked for Christmas dinners and special meals. This sweet potato pie features mashed sweet potatoes blended with warm spices like nutmeg, ginger, and cinnamon, plus a hint of orange zest and molasses for depth. The custard filling bakes up smooth and creamy in a flaky pie shell.

Ingredients

8 slices servings
  • 1 (9 inch) pie shell
  • 2 cups mashed cooked sweet potatoes
  • 3/4 cup sugar
  • 2 tbsp molasses
  • 2 eggs
  • 1 1/2 tsp nutmeg
  • 1 tsp powdered ginger
  • 1/2 tsp cinnamon
  • 1 tbsp orange zest
  • 2 tbsp melted butter
  • 1 1/2 cups milk, cream or evaporated milk

Step-by-Step Instructions

  1. Preheat oven to 450 degrees.
  2. Line a pie pan with the rolled out pie dough. Prick the dough all over with a fork then press a piece of heavy aluminum foil into the pie shell. Bake for 4 minutes until just starting to brown and remove from oven to cool.
  3. Combine the sweet potatoes and sugar in a large bowl. Beat in the molasses and eggs. Add the spices (nutmeg, ginger, and cinnamon) and orange zest and stir well. Stir in the melted butter and milk. Pour into the prepared pie shell.
  4. Bake for 15 minutes at 450 degrees, then reduce to 300 degrees and continue baking for 30 to 40 minutes until the filling is firm around the edges but the center remains slightly soft.

Common Problems and Solutions

Q: Why is my pie filling watery or not setting?

A: Make sure your mashed sweet potatoes are well-drained and not too wet. Overbaking can also cause separation. The center should remain slightly soft when you remove it from the oven - it will continue to set as it cools.

Q: Can I use canned sweet potatoes?

A: Yes, you can use canned sweet potatoes. Drain them very well and mash thoroughly before measuring. Fresh roasted or boiled sweet potatoes will give you better flavor and texture, but canned works in a pinch.

Q: Why is my crust soggy on the bottom?

A: Pre-baking (blind baking) the crust for 4 minutes helps prevent a soggy bottom. You can also brush the inside of the pre-baked crust with egg white before adding the filling, which creates a moisture barrier.

Tips and Techniques

For deeper flavor, roast your sweet potatoes instead of boiling them - it concentrates their natural sweetness. The pie can be made a day ahead and refrigerated; bring to room temperature before serving. Top with whipped cream or serve alongside vanilla ice cream.

Ingredient Substitutions

  • molasses: dark corn syrup or maple syrup
  • milk, cream or evaporated milk: any combination of the three
  • orange zest: 1/2 tsp orange extract or lemon zest
  • nutmeg: 1/2 tsp allspice or pumpkin pie spice

Equipment Needed

  • 9-inch pie pan
  • Large mixing bowl
  • Fork for pricking dough
  • Heavy aluminum foil for blind baking
  • Whisk or electric mixer

Historical Context

Sweet potato pie has been a staple of Southern cooking since colonial times, when sweet potatoes were more readily available than pumpkins in many areas. It became especially important in African American culinary traditions and remains a must-have dessert at holiday gatherings throughout the South.